Vegetarian Omelette

Vegetarian Omelette

AuthorSara Maryam WatsonCategory, DifficultyBeginner

This vegetarian omelette is made with lots of vegetables, including red or yellow and green bell peppers and lends itself to a multitude of variations (mushrooms, peapods, etc.), including the addition of onion.

You will need: small bowl, slotted spoon, nonstick pan, rubber spatula

Yields2 Servings
Prep Time7 minsCook Time7 minsTotal Time14 mins

 4 well beaten large eggs
 1 tbsp olive oil
 0.50 diced onion
 0.50 diced red bell pepper
 0.50 diced yellow bell pepper
 0.50 diced green bell pepper (chopped small)
 1 tbsp butter or margarine
 50 g spinach (optional)

1

First, crack your eggs into a small bowl and beat them together well with a fork.

2

Heat a nonstick pan over medium heat and add the olive oil. Add the diced onion and saute for 3 to 5 minutes.

3

Add the chopped peppers and cook for 1 to 2 minutes or just until the bell peppers are slightly tender. Turn off the heat.

4

Using a slotted spoon, lift the onions and peppers (leaving behind the oil) out of the skillet and transfer to the reserved beaten eggs and combine well. Then add the spinach and mix.

5

Add the butter or margarine and give the pan a quick tilt to make sure the butter coats the entire bottom of the pan.

6

Pour in the egg mixture and sprinkle it all with a dash of salt and pepper.

7

Tilt the pan and lift the edges of the omelette as it starts to cook in order to allow the uncooked parts in the middle to flow out to the edges of the pan and cook quicker and more evenly.

8

Allow your vegetable omelet to cook until the bottom of the eggs is solid but not brown at all.

9

Then, using a rubber spatula, either flip it over entirely and let it cook for 1 to 2 minutes before transferring to a plate. Or, fold the omelette in half and slide it off the pan onto a plate. The interior should be creamy but not raw.

Ingredients

 4 well beaten large eggs
 1 tbsp olive oil
 0.50 diced onion
 0.50 diced red bell pepper
 0.50 diced yellow bell pepper
 0.50 diced green bell pepper (chopped small)
 1 tbsp butter or margarine
 50 g spinach (optional)

Directions

1

First, crack your eggs into a small bowl and beat them together well with a fork.

2

Heat a nonstick pan over medium heat and add the olive oil. Add the diced onion and saute for 3 to 5 minutes.

3

Add the chopped peppers and cook for 1 to 2 minutes or just until the bell peppers are slightly tender. Turn off the heat.

4

Using a slotted spoon, lift the onions and peppers (leaving behind the oil) out of the skillet and transfer to the reserved beaten eggs and combine well. Then add the spinach and mix.

5

Add the butter or margarine and give the pan a quick tilt to make sure the butter coats the entire bottom of the pan.

6

Pour in the egg mixture and sprinkle it all with a dash of salt and pepper.

7

Tilt the pan and lift the edges of the omelette as it starts to cook in order to allow the uncooked parts in the middle to flow out to the edges of the pan and cook quicker and more evenly.

8

Allow your vegetable omelet to cook until the bottom of the eggs is solid but not brown at all.

9

Then, using a rubber spatula, either flip it over entirely and let it cook for 1 to 2 minutes before transferring to a plate. Or, fold the omelette in half and slide it off the pan onto a plate. The interior should be creamy but not raw.

Vegetarian Omelette

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